1 I2-ounce carton (I 1/2 cups) cream style cottage cheese
2 3-ounce packages cream cheese, softened
1/2 cup finely chopped celery
2 tablespoons finely chopped chives
1/4 teaspoon salt
1 envelope tuiflavored gelatin
1 cup mayonnaise
With electric or rotary beater, beat together cottage cheese and cream cheese till fluffy. Stir in celery, chives, and salt. Soften gela-tin in 1/4 cup cold water; dissolve over hot water. Stir into cheese mixture. Stir in mayonnaise. Chill firm in 5-cup ring rnold. Unmold both salads; cut in wide slices, alternate slices, red and white, reassembling 2 identical sal-ads. Makes 12 servings.
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